Thoughts:

I’ll admit it: I’m a honey addict. Seriously, I buy the stuff in bulk because those squeezy bottles just don’t last long enough in this house. I even have bees out back, and hopefully this summer will get to sample some of my very own honey, made from the flowers around our gardens.

I. Can’t. Wait.

So naturally when I saw this dish in the Elder Scrolls lineup, I jumped at the chance to make it. I mean, who doesn’t love pudding? And a HONEY pudding, to boot? Sign me up!

This dish, like so many Elder Scrolls recipes, didn’t disappoint. It’s thick and richly flavored, with all the nommy goodness of pure honey, but without being overpowering. It’s a great summertime picnic contribution, and reminds me of warm, sunny days spent out in the garden. The dark earth, gently bobbing flowers, and the steady hum of bees industriously working.

I’ll admit quite readily that although I shared this with family, I personally ate two out of the four servings, and felt no regret. It’s delish.

Pour the milk into a medium pot over medium heat. Split the vanilla bean down the middle with a sharp knife and scrape out the seeds. Add the seeds and the pod to the pot of milk, and bring to just under a boil. Add the sugar and honey, and stir for a few minutes to allow the vanilla to steep into the milk. Fish out the pod, scrape any remaining seeds from it, and discard.

In a separate bowl, whisk together the heavy cream, cornstarch, egg yolks, and salt. While still whisking, pour a little of the hot milk into the bowl to temper the mixture, then pour everything back into the pot. Cook for around 5 minutes more, stirring all the while, until the mixture has thickened noticeably. Remove from heat, strain into a clean bowl, and cover with plastic. Chill for at least an hour to help the pudding set.

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